750 g lean beef mince
40 g packet French onion simmer soup mix
1 onion, finely diced
1 carrot coarsely ground
1 zucchini coarsely ground
⅓ cup tomato sauce
2 eggs, lightly beaten
¾ cup dried breadcrumbs
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
- Preheat the oven to 180°C (160°C fan forced). Line a baking tray with baking paper. In a large bowl, combine mince, soup mix, onion, carrot, zucchini, sauce, eggs, breadcrumbs and salt and pepper to taste.
- Transfer the mince mixture to the baking tray and shape into a 30 x 12cm loaf. Taper the ends of loaf to look like a mummy shape. Bake in the oven for 50 min. Remove and pour off any excess liquid or fat from meatloaf. Let cool slightly. Increase oven temperature to 220°C (200°C fan forced).
- Re-line the baking tray with fresh baking paper. Cut pastry sheets into 1cm-wide slices. Cross strips of pastry alternately over and under the meatloaf to look like ‘bandages’, leaving a space for the eyes to show through.
- Transfer to baking tray and brush with beaten egg. Bake in the oven for 20-25 min or until pastry is cooked through and golden brown. Add dots of yellow mustard or two sliced green stuffed olives on the mummy face for the eyes. Stand for 5 min before serving. Serve with tomato sauce.